Description
This Easy Homemade Chicken Korma is a rich and flavorful Indian-inspired curry made with tender chicken thighs simmered in a creamy coconut milk and yogurt sauce, infused with aromatic spices like garam masala, turmeric, and coriander. Perfectly paired with warm flatbread or basmati rice, this dish makes a satisfying and approachable meal for any occasion.
Ingredients
Scale
Chicken Korma
- 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons plain Greek yogurt
- 1 cup canned coconut milk
- ¼ cup ground almonds (or almond flour)
- 3 tablespoons tomato paste
- 2 tablespoons vegetable oil or ghee
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon chili powder (adjust to taste)
- Salt to taste
- Fresh cilantro, chopped (for garnish)
- Optional: Sliced almonds or raisins for topping
For Serving
- Warm flatbread or cooked basmati rice
Instructions
- Sauté the onions: Heat oil or ghee in a large skillet or pot over medium heat. Add the finely chopped onion and sauté for 5-7 minutes until the onions become soft and golden brown.
- Add garlic and ginger: Stir in the minced garlic and grated fresh ginger; cook for another 1-2 minutes until fragrant and well combined with the onions.
- Toast the spices: Add garam masala, turmeric, coriander, cumin, chili powder, and a pinch of salt to the pan. Cook the spices, stirring constantly, for 30 seconds to release their aromas.
- Add tomato paste: Stir in the tomato paste and cook for 1 minute to deepen the flavor and blend it with the spices.
- Incorporate yogurt: Reduce the heat to low and gradually stir in the plain Greek yogurt, mixing carefully to prevent curdling and ensure a smooth sauce.
- Cook the chicken: Add the bite-sized chicken pieces to the pot, cooking for about 5 minutes. Stir frequently so the chicken is evenly coated with the spiced mixture.
- Simmer with coconut milk and almonds: Pour in the canned coconut milk and ground almonds, stir well to combine, then cover the skillet or pot. Let it simmer on low heat for 20–25 minutes until the chicken is tender and fully cooked.
- Adjust seasoning and consistency: Taste the korma and add more salt if needed. If the sauce is too thick, add a small splash of water to reach your desired consistency.
- Garnish: Remove from heat and garnish with freshly chopped cilantro. Optionally, sprinkle sliced almonds or raisins on top for extra texture and flavor.
- Serve: Serve the chicken korma hot, accompanied by warm flatbread or fluffy basmati rice.
Notes
- To prevent the yogurt from curdling, ensure the heat is low when adding it and stir in gradually.
- You can substitute chicken thighs with breasts if preferred, but thighs remain juicier and more flavorful.
- For a nuttier flavor, lightly toast the ground almonds before adding to the dish.
- Adjust the chili powder according to your preferred spice level.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
